Monday, 18 February 2013

Gobhi Badal

Since I like Cauliflower, I was searching for different types of recipes on the net. Finally I found this unique one which I haven't tried nor heard off. Well all credit goes to Chef Sanjay Thumma as it is his recipe. He is one of my fav Chef & I have tried many of his recipes. Like most of his recipes this is also a easy one & very tasty. Its a twist from the regular aloo gobhi & masalas. Its called Badal (Cloud) because of the fresh Paneer/ Chenna which covers the curry like a cloud. Isn't it interesting! Lets getting cooking it.


1 Medium Cauliflower cut into small flowers
1 Tspn Chili Powder
1 cup chopped tomatoes
1 Tspn Coriander powder
1/4 Tspn Turmeric power
1/4 Tspn Garam Masala Powder
1/4 Tspn Cumin seeds
1 Tspn Ginger Garlic paste
1 Cup Onion
1 Cup Green Peas
1 Tbsp Oil
Curdled milk (Chenna) from 1 Ltr Milk
Salt as per taste
Coriander leaves to garnish

Take a pan add oil, add cumin seeds, chopped onions mix well then add salt, ginger garlic paste, saute it turmeric, chili powder, coriander powder, mix well now add chopped tomatoes cook in a very slow flame by closing it with a lid.

Remove the lid and add some water mix well now add cauliflower and add green peas mix well if need add water and cook till cauliflower is tender.

Now add the curdled milk and mix very gently, add garamasala powder and swith off the flame. Garnish it with coriander leaves.

How to make Chenna:
1 Ltr whole Milk
1 juice of a lemon
1/4 cup of water
Direction: Bring the milk to rolling boil. Into the 1/4 cup of water squeeze in the lemon juice & add this to the milk. Let the milk keep boiling for another minute on low flame. This process will curdle the milk better. Now turn off the flame & drain off the water on a muslin/ cheese cloth. keep this under running water for few seconds so that the tanginess from lemon goes off. Once the water is drained off , which takes about 10 mins, the Chenna will be ready to use. Since its fresh it tastes really creamy & tasty.


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